Chicken Biscuits
Chicken Biscuits make a quick and versatile Southern-style meal. They're a tasty option for breakfast, or enjoy them at any time of the day!
Servings: 8 servings
Equipment
Ingredients
For the chicken
- 4 thin boneless skinless chicken breast halves
- 1 tablespoon hot sauce or to taste
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
- oil for frying
For the biscuits
- My homemade Buttermilk Biscuits or your favorite biscuit recipe, prepared according to recipe or package directions
Instructions
- Heat oil to 375°F.
- Cut each breast in half so there are 8 thin chicken pieces total.
- In a pie plate, combine the hot sauce and buttermilk. In a separate pie plate, combine the flour, salt, pepper, and cayenne.
- Dip each chicken piece into the flour mixture, then into the buttermilk mixture then dip back into the flour mixture - coating each side well. Place the chicken pieces in the fryer and fry until golden brown on each side, flipping once if necessary. Do not overcrowd. Drain on paper towels. Repeat with remaining chicken pieces.
- To serve, split the biscuits in half and top with one piece of fried chicken.
- Serve immediately with additional hot sauce, if desired.
Notes
- You can add a cooked egg or a slice of cheese for a more filling meal.
- If your family is not a fan of spicy food, you can reduce or eliminate the cayenne pepper and hot sauce.
Nutrition
Serving: 1biscuit | Calories: 239kcal | Carbohydrates: 19g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 503mg | Potassium: 507mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
